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Cover Caption
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13039
Subject(s) - eicosapentaenoic acid , docosahexaenoic acid , cover (algebra) , fish <actinopterygii> , fishery , feature (linguistics) , food science , environmental science , chemistry , biology , biochemistry , fatty acid , engineering , polyunsaturated fatty acid , philosophy , mechanical engineering , linguistics
August Online Cover : Feature Article: Saury fish raw, grilled, and in a frying holder, showing temperature distributions with different cooking methods, from “Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods” by Lennie K.Y. Cheung, Haruo Tomita, and Toshikazu Takemori. p. C1899.